2. Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

3. Place 2 or 3 slices on a plate, top with corn salsa and serve with a dollop of basil mayonnaise.

Serves 4

**Corn Salsa **

2 ears of corn, kernels removed

1/2 red pepper, finely chopped

1/4 onion, finely chopped

1 tablespoon basil, sliced

1 tablespoon olive oil

1 teaspoon balsmic vinegar

1/2 teaspoon salt

For corn salsa, combine corn, red pepper, and onion and add to frying pan. Add 1/2 cup water and cook over medium high heat until water has disappeared and salsa is lightly cooked. Add basil, vinegar and salt and let sit while you prepare tomatoes.

**Sweet Basil Mayonnaise**

1 cup loosely packed fresh basil leaves

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

Kosher salt and freshly cracked black pepper

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Wonderful. I've had green tomatoes in fridge to keep them green for over a week now. Although they are earmarked for a different recipe, I'd like to try your fried version. I didn't have luck w/ the one I tried summer 2010.

I had tomatoes put aside from making fried green tomatoes for a few weeks - and it just never happened. I crave them - and seeing your salsa and dressing I am literally salivating. Now, no more green tomatoes. But, not again. I will definitely make sure I get a few dishes of these next season. YUM!:)Valerie

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.